Ingredients

1 cup diced mushrooms
1 lb shrimp (any size prawns or rock shrimp) peeled, deveined and roughly chopped
2 tsp. peeled and grated fresh ginger
2 cloves minced fresh garlic
3 scallions, finely chopped
2 tsp. cornstarch
1 tsp. salt
12 rice papers (use the 8” x 8” size) or use Menlo wrappers which may be easier to handle
2 T cornstarch mixed with 1 ½ T water
Canola or Peanut oil for frying

Directions

Heat 1 T oil in a wok or non-stick frying pan. Lightly sauté ginger, garlic and scallions until just softened. Add to chopped shrimp, and mix together. Mix in 2 tsp of cornstarch.

Working with one piece of rice paper at a time, plunge into a bowl of warm water until it begins to soften, about 1 minute (there is no need to soften Menlo wrappers if you decide to use them instead). Lay wrapper on work surface and place approximately 1 ½ T of the shrimp mixture in center. Brush edges of wrapper with combined cornstarch and water. Fold wrapper over filling, tucking in edges and roll up into neat little cylindrical parcels. Cover with damp kitchen towel and repeat with remaining ingredients.

Heat oil (about 1” deep) in wok or frying pan over medium –high heat until it registers 375 degrees on a thermometer or when a small piece of bread sizzles and begins to brown within a few seconds.

Fry parcels in three or four batches to prevent cooling of oil. Don’t crowd or they’ll stick together. Drain each batch on paper towels. Serve with purchased Hoisin Sauce and Sweet Thai Chili Sauce for dipping.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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